Long ago and far away, in the days of McLean Deluxe and salads with almost taste-free vinaigrette, McDonald’s decided that its customers deserved to know what was in the food nutritionally. So they decreed that all stores should display a poster that showed the nutrition numbers for all of the items on the menu.
Quick-service operators have a tough task promoting themselves in a market where consumers are increasingly concerned with keeping to a balanced diet. This year began with new healthy eating–based marketing campaigns—a renewed interest in a trend that had taken a backseat to promoting price and value for a while.
The 2011 National Restaurant Association’s Hotel-Motel Show, which takes places from May 21-24 in Chicago, will feature more than 70 education sessions that will tackle issues like social media and commerce, increasing sustainability efforts, technology innovations, and how philanthropy can boost business, among other topics.
The wedding dinner was prepped for the oncoming slew of guests: Stainless steel chafing dishes lined the buffet tables, silverware sat wrapped in cloth napkins and silver rings, and servers stood at the ready in black slacks and white dress shirts.
The quick-serve world today is composed of many trends; local, sustainable, organic, and natural are just a handful of food trends that resonate with consumers. But two researchers from The Hartman Group composed a webcast to suggest that the power of choice for the consumer will always guide the industry beyond one trend and on to the next—and that by recognizing the power of choice, true innovation can result.
Restaurant operators have spent 2010 in wait-and-see mode. The economy seems to have survived the financial collapse of 2008—survived being used quite literally here, as in, not died—and is even slowly growing.
As foodservice operators endure the challenge of staying ahead of guests’ expectations, one reality is becoming increasingly clear in the restaurant game: The status quo will no longer do. Today’s consumers seek a greater mix of quality, value, and healthy options when dining out.
T.G.I. Friday’s is satisfying guests’ appetite for celebration with themed drinks, signature dishes and great prizes to get them into the spirit of March with events such as St. Patrick’s Day and the men’s college basketball tournament.
Applebee’s and ESPN are teaming up to offer an online college basketball fantasy game that offers several chances at winning.The game, Round by Round Pick ‘Em, is unlike bracket sports contests where players have only one chance to predict the ultimate winners.
Atlanta-based pizza company Mellow Mushroom has launched a national promotion offering new menu items and the chance to win a VIP trip to Lollapalooza in Chicago.The Feed Your Head promotion runs March 7 through April 17.
Denny’s has announced the launch of its celebrity Web series, “Always Open,” in partnership with Will Arnett and Jason Bateman’s digital content and production studio, DumbDumb and Ben Silverman’s multimedia studio, Electus.
Pull out some stops for St. Patrick’s Day.It’s worthwhile, according to new research from the National Restaurant Association (NRA). More than one quarter of Americans say they plan to visit a restaurant or bar this St.
A gift registry for restaurant gift cards has expanded from Chicago to San Francisco. Foodie Registry (www.FoodieRegistry.com) allows engaged couples to create a gift registry for restaurant gift certificates, offering them an alternative to traditional wedding registries.
CiCi’s Pizza has launched its Endless Value Dinner Campaign to remind consumers that they can have a sit-down restaurant meal of pizza, pasta, salad, and dessert for less than $5.The timing couldn’t be better.